Wash your fresh tomatoes, pepper, shombo, onion, garlic and ginger well. Using a blender, roughly blend all of these together and pour into a bowl.

Cut your chicken and wash well, pour it into a pot and add water. Also add your seasoning cubes, salt, curry, dried thyme leaves,chopped onion, garlic and ginger. Allow to cook till it is soft and then transfer chicken stock into a bowl and the chicken into a colander.

Measure your rice according to your family size, rinse well, per-boil and wash out the starch and pour it into a colander.

Heat oil in a pot and add in some chopped onion and garlic for taste, put your chicken and fried in batches until it is golden brown.

Reduce oil and keep aside, add your chopped onion and garlic. Add your sachet tomato paste and stir, allow to cook for about 2 minutes and then add in your blended tomato mixture. Also add your curry, dried thyme leaves,bay leaves, seasoning cubes, salt onga or spicity.

Allow to cook for some time then add your chicken stock and more water. Pour in your per-boiled rice and stir, leave it to cook and cover with foil paper until it is well cooked.

Chop ripe plantain and sprinkle salt on it. Fry till it is brown and put them in a plate allowing the oil to drain.

Serve everybody and enjoy with a chill drink